How to make fried green tomato burgers

Lindsay Mattison

Contributing Writer

If you're from the South, you probably know all about fried green tomatoes. They have this incredibly tangy flavor that's perfectly accentuated by the crunchy, fried texture. They make an incredible BLT, and sometimes I think I like them better than ripened tomatoes! In the recipe below, we took a few green tomatoes from the garden and slapped them on a burger. The result was absolutely phenomenal.

For those of you without a garden, you might find it challenging to locate green tomatoes. They're very rarely showcased in regular grocery stores, but you might find them at more specialized stores like Wegman's or Whole Foods. The best way to get your hands on green tomatoes is by chatting up the farmers at the farmer's market. They'll often pick you a few unripe tomatoes if you ask nicely!

Cooktop Cove

How to make Fried green tomatoes burger

30 minutes

20 minutes

50 minutes

2 large green tomatoes, sliced 1/2-inch thick

1 teaspoon kosher salt

1 pound ground beef, 80/20 preferred

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

4 slices cheddar cheese

2 eggs

1 cup panko bread crumbs

1/8 teaspoon black pepper

1 teaspoon paprika

Canola oil, for frying

1/4 cup mayonnaise

4 sesame seed buns

1/4 cup diced pimentos (optional)

Place the green tomato slices in a colander, and sprinkle them with the kosher salt. Set aside to drain while you make the burger patties.

Meanwhile, in a large bowl, combine the beef, Worcestershire, pepper, and garlic powder. Mix until everything is well combined.

Form the beef into four large patties. Make a dimple in the center of each patty, and sprinkle the patties with kosher salt.

Heat your grill over medium-high heat. Place the burgers on the grill and cook for eight to 10 minutes, flipping once, until they are cooked through. If you're using a meat thermometer, look for 140 degrees Fahrenheit for medium and 160 degrees Fahrenheit for well-done burgers.

When the burgers are almost fully cooked, about five degrees Fahrenheit off from the final cooking temperature. Place the cheddar cheese on top of each patty, and close the lid to melt the cheese.

While the burgers are cooking, place the eggs in a large bowl and whisk well with a fork.

In another bowl, combine the panko bread crumbs, black pepper, and paprika.

Coat the tomato slices in the egg before pressing them into the panko, coating them on all sides.

Set the breaded tomatoes on a piece of wax paper until all the slices are coated.

In a large skillet, heat 1/2-inch of oil over medium-high heat. Add the breaded tomatoes and cook for about two minutes per side, until they are golden brown.

Transfer the cooked tomatoes to a paper-towel lined plate and continue frying until all the tomatoes are cooked.

To assemble the burgers, spread 1 tablespoon of mayonnaise on the bottom bun. Add a cheeseburger patty to each bun and top it with the fried green tomato. Add 1 tablespoon of the pimentos (if using) to each burger.

Serve immediately.

Resources

Print this recipe